Author: Carlos_Antonio

Rubbery flan is usually caused by overcooked egg proteins that have tightened and expelled moisture from the custard. Excessive heat, a missing water bath, too many egg whites, or vigorous mixing can produce a dense, bouncy texture instead of a smooth flan that is creamy, tender, and barely set. Key Facts at a Glance Why Is My Flan Rubbery? Rubbery flan results from an egg-protein network that has become too tight. Heat unfolds proteins in the eggs, allowing them to bond and form a gel around water, milk solids, fat, and sugar. When the custard gets too hot or cooks…

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